Friday, April 12, 2013

Creamy Crockpot Tomato Chicken Soup

If there is only going to be one recipe you make from this blog, then this should be it! It is ridiculously easy, healthy and so very delicious. This recipe makes a lot, so make sure to freeze half if you don't plan on feeding a crowd. My little family loved this,  and we had leftovers for a couple of days. We couldn't get enough!

Recipe slightly adapted from Rivernorthpaleo

2 boneless skinless chicken breasts (can be fresh or frozen)
2 tablespoons Italian seasoning
2 cloves garlic, minced
1 large onion, chopped
1 can coconut milk (full fat)
1 28 oz can diced tomatoes and juice
2 cups chicken broth
1 small can of tomato paste
1/2 jar of your favourite tomato sauce
sea salt and pepper to taste

 brown rice, and spinach - optional (for serving).

Directions - Put all the above ingredients (except rice and spinach), in a crockpot and cook for 8 hours on low.  After 8 hours, take 2 forks and shred the chicken. Once shredded, return chicken to crockpot and set the crockpot on warm until ready to serve.

Place spinach in bowls and top with chicken soup and add a scoop of rice if desired. Drizzle a bit of coconut milk on the top. Serve and enjoy! Alex

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